The State of French CuisineLe Figaro restaurant critic François Simon is shaping the future of French cuisine with his iconoclastic, often provocative opinions.

Eastern Europe's Eden Romania's Danube Delta may be Europe's next great eco-destination. Gisela Williams checks out the luxurious new Delta Nature Resort.

The New French Paradox A serious French chef who opts for brown rice and tamari over buttery potatoes and cream—now that's a paradox. Cyril Renaud of New York City's Fleur de Sel shares the recipes he and his wife swear by.

Deconstructing a Wine List If ordering wine for a table of friends seems like a daunting responsibility, here's some expert advice—about the no-fail options, the hidden values, the reasonable (and unconscionable) price markups, and more.

France's Best Pistou Pistou is Provence's much-loved answer to pesto. Paula Wolfert shares her recipe and ways to use it.

Chefs' Counter Culture At diners the man at the griddle is usually a short-order cook. But today the person with the spatula might be a chef creating ambitious meals for serious restaurant-goers. Andrew Todhunter hops on a stool to watch.

Shoot First, Eat Later Here, a user-friendly guide to taking perfect food photographs, from great cameras to simple techniques (use your water glass as a tripod!)

Spa Mastermind Susan Harmsworth has redefined the luxury spa for hotels like the Four Seasons and The Peninsula. Here, she talks about why masseuses are like chefs and what it's like to collaborate with Alain Ducasse.

Chef Recipes Made Easy Chef David Burke prepares whimsical beef dishes at all of his restaurants, including the new David Burke’s Primehouse in Chicago and David Burke at Bloomingdale’s in New York City. Here, he simplifies them for the home cook.

Reality TV's New Hero Bravo's Top Chef put 12 contestants through the food mill to find out which one had what it takes. Here, the last cook standing.

2006 What Chefs Know Best Interviews F&W polled 100 chefs from New York to Portland, Oregon, on everything from their favorite pans to cooking with sodium alginate, for the What Chefs Know Best section of our July 2006 issue. Here areweb-exclusive interviews with 25 of thechefs we polled.

What does legendary chef Jacques Pépin do when he needs a break? He escapes to the bustling beach town of Playa del Carmen, Mexico, to watch the waves, drink chilled rosé and transform the best local ingredients into simple recipes that showcase his elegant French technique.

What Does Eating Well Really Mean? For some people, eating well means opting for local ingredients over anything flown in from thousands of miles away; for others, it means eating only unprocessed foods, including lard and raw milk. Here, new ideas from the visionaries helping to frame the increasingly urgent debate.

Chef Recipes Made Easy Shawn McClain has three Chicago restaurants—Spring, Custom House and Green Zebra—that reveal his awesome versatility and mastery of Asian, American and vegetarian food. Here, F&W streamlines his best dishes so they’re fast and light.